| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks and food to prevent contamination of food or utensils. Observed employees steam buns being stored in a rice hot pot above rice for the restaurant. Buns were removed. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling the phone and drinking from a beverage without washing his hands before proceeding with other tasks. CDI by instruction, employee washed hands. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and chicken stored in the top portion of a flip top cooler while cooked pork was being stored below. CDI- storage rearranged. VR required. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple large containers of foods such as lo mein, cooked pork, cooked shrimp, wontons, egg rolls, sesame chicken, and sweet and sour chicken without datemarks on the product containers. VR within 10 days to ensure the facility is datemarking these items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced chicken cooling in a high volume container in the reach in cooler at 78F at 11:00AM. The chicken dropped in temperature to 74F by 11:50AM after being transferred to the reach in freezer. CDI- instructed PIC to transfer the chicken to a sheet pan and place it in the reach in freezer to promote rapid cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic and metal containers stacked while wet above the 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 circular cutting boards with heavy scoring. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation behind the door handles to cold holding equipment throughout the kitchen and on wire shelving above the 3 compartment sink. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the faucet at the 3 compartment sink. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paint peeling on the wall near the back door of the kitchen and the back door to the kitchen unhinged.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the back door to the kitchen, the walls near the rear entrance to the building, and underneath the 2 door reach in coolers and hand sink nearest the back door. |